Avocado Chutney (Guacamole with Indian twist)

Avocado is also known as the alligator pear. Here in India it is know as the Makhanphal.
It is the most nutritive among fruits. The pulp is rich in proteins and fat but low in carbohydrates. The fat is similar to olive oil in composition.

There are two available varieties of avocados in the market today. The rough-skinned, almost black Hass and the smooth, thin-skinned green Fuerte. The Hass has a smaller pit and a more buttery texture than the Fuerte. I have used the Hass...as it has a more buttery texture.

It was not available in India until recently.  These days people are more willing to experiment with their tastebuds. I have tried to fuse the mexican guacamole with the south indian coconut chutney and the result was amazing....I got the butter texture of the avocado and the mellow flavor of the coconut with the zing of lime and the punch of the green chillies. In short the best of both worlds!!!!

And the best part is that this chutney goes well with our humble idly and wadas as well as the sandwiches. 

Ingredients:

1/2            Ripe Avocado
2               Green Chillies
a few        Coriander Leaves
1/2            Lime
1/2 tsp      Namak Shamak
1/2 cup     Coconut

Method:

Cut the Avocado into half. Remove the stone and scoop out the buttery flesh. 

Grind together the avocado pulp, green chillies, coriander leaves, coconut, salt and the lemon juice till smooth.

You can add a little sugar if you like.

Serve with idly, medu wadas, fritters or use it as a spread for sandwiches, burritos and wraps.

Chaat Chutneys

Pudina Chutney:

Grind together Mint/Pudina leaves,coriander leaves green chillies,chaat masala,salt and sugar , in a grinder to a fine paste.
Add water if required.
Transfer in a bowl and add lemon juice and mix.


Khajoor /Date Chutney:

Soak the dates,tamarind,jaggery in 1 cup water for 1/2 hour.

Place the soaked mixture on heat and bring the mixture to a boil , till the khajoor/dates soften.
Cool the mixture.
Blend the mixture in a blender to a paste.
Strain the blended mixture and add chilly powder, chaat masala powder and cornflour to it and mix.
Add 1/2 cup water and put the mixture to boil , stirring continuously.
Simmer for 1 min and turn off the flame.
Cool and transfer in a bowl.
This chutney can be stored in refrigerator for 15-20 days,and can be used diluted in making pani puri ka paani.